Lemongrass Semifreddo Recipe


| 7/10/2013 2:35:00 PM


Tags: lemongrass recipes, semifreddo recipes, Francisco J. Migoya, The Culinary Institute of America,

Lemongrass SemifreddoA semifreddo is a partially frozen dessert that is made from all three foams (bombe base, Italian meringue, and heavy cream, plus flavor, typically added in a liquid form), which makes it incredibly light. Even though it is frozen, it gives the impression of not being completely frozen when it is eaten, hence the name. Yield 5 kg / 11 lb .36 oz base

Ingredients:

Semifreddo Base

700 g / 1 lb 8.69 oz lemongrass
2.53 kg / 5 lb 9.24 oz / 50.6% heavy cream
1.45 kg / 3 lb 3.15 oz / 29% Italian meringue
1.02 kg / 2 lb 3.98 oz / 20.4% pâte à bombe

Instructions:

1. Crush the lemongrass and combine with 1 kg / 2 lb 3.27 oz of the cream. Bring to a boil, cover, and steep for 2 hours, stirring occasionally.




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